Moscardini are almond cookies typically made for Purim. I have modified the recipe for this almond cookie to make it kosher for Passover. You can replace the matzah cake meal with flour and make it decidedly non-Pesadic for Purim. You can also replace the carob powder with cocoa powder, but I like the roasty flavor imparted by carob. As a child, I was allergic to chocolate, and carob was my special companion in cookies, cakes, and Tiger’s Milk bars. If my mother had only had this recipe, I’m sure she would have made it for me.
Ingredients:
- 1 ¼ cup almonds, toasted then finely ground
- 1 ¼ cup sugar
- ¼ cup cocoa powder
- ¼ cup matzah cake meal
- 1/3 teaspoon cinnamon
- 2–3 teaspoons orange zest (½ an orange)
- 1 egg, slightly beaten
- 1 egg yolk
Preheat the oven to 350°F. Oil a baking sheet and coat it with matzah cake meal.
Combine all of the dry ingredients in a bowl. Mix the egg and egg yolk into the dry ingredients and stir well.
Press the dough firmly into a long mound, about 3 inches wide by 9 inches long by 1 inch high. Taper the edges so that when you slice the loaf, you get moon-shaped cookies.
With a sharp knife or a pastry scraper (a pastry scraper works very well), cut the mound into segments, each about 3/4 inch thick. Place the segments cut side down on the baking sheet, each about 2 inches apart. Bake for 10–
12 minutes till just firm. Remove cookies to a cooling rack to cool completely.
Yields about 1 1/2 dozen.
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